Zucchini Muffins

Source: An evolution over the years, from mom. cir. 1980’s

Zucchini Muffins

You know when it's about time to get this recipe active. For me, it's the time of year when all your zucchini from the garden are ready at once. All of a sudden, you're on zucchini overload. You are sick of frying it, sautéing it, and roasting it. Too much zucchini bread for one to handle, fret not, this lovely little recipe puts good use to your abundance of produce. The crumble top gives it a special flair and seems to attract young and old to devouring this pint size muffin.
Enjoy

Cuisine American

Prep Time 15minutes

Cook Time 20minutes

Total Time 35minutes

Servings 18muffins

Ingredients

muffin dough

2smallzucchiniwashed and shredded with a medium shredder

2cupsflourorganic white or all purpose

1tspbaking soda

1tspbaking powder

1tspcinnamonground

1/2tspsea salt

1 1/2cupssugarorganic, raw sugar

6Tbsunsalted butterorganic, melted and cooled (80g)

2eggslarge & organic

1/4cupgreek yogurtplain & organic

1Tbsorange juicegives more moisture, and a subtle orange taste (optional)

1/2tspvanilla extractor a pack of vanilla sugar

1/2cupwalnutscoarsly chopped

crumble

2Tbsunsalted butterroom temperature

1/4cupflourwhite or all purpose

1/4cupraw sugaror turbinado

dashsea salt

dashcinnamon

Instructions

For Muffins, pre-heat oven to 400 f., (200 Celsius)
Line your muffin tin, and set aside

melt butter and set aside to cool. Meanwhile, shred your zucchini and set aside to drain liquid if necessary.